Zesty and vibrant, bitter melon might seem intimidating, but Filipino cuisine transforms it into something truly magical. Whether you’re craving a quick, healthy stir-fry or a deeply comforting stew, these 27 recipes will guide you through its unique charm. Ready to explore bold flavors and make this versatile veggie a star in your kitchen? Let’s dive into these delectable dishes and discover your new favorite!
Filipino-style Stir-fried Bitter Melon with Eggs
Grab your wok—this Filipino-style stir-fried bitter melon with eggs is a quick, savory dish that turns a notoriously bitter vegetable into a balanced meal. It’s perfect for a busy weeknight when you want something hearty without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 large bitter melon (about 1 lb), sliced thin—soak in salted water for 10 minutes to reduce bitterness
– 4 large eggs, beaten—use fresh eggs for best texture
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 tbsp vegetable oil, or any neutral oil
– 2 tbsp soy sauce—adjust to taste for saltiness
– 1 tsp black pepper
– 1 tsp sugar, optional to balance bitterness
Instructions
1. Slice the bitter melon in half lengthwise, scoop out the seeds with a spoon, and cut into thin half-moons.
2. Soak the sliced bitter melon in a bowl of cold water with 1 tsp salt for 10 minutes, then drain and pat dry with paper towels—this step mellows the bitterness.
3. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
4. Add the diced onion and minced garlic, stir-frying for 2–3 minutes until fragrant and lightly golden.
5. Push the onion and garlic to the side of the wok, pour the beaten eggs into the center, and scramble for 1–2 minutes until just set but still soft.
6. Add the drained bitter melon to the wok, stirring to combine with the eggs and aromatics.
7. Pour in the soy sauce, sprinkle with black pepper and sugar if using, and stir-fry for 5–7 minutes until the bitter melon is tender but still crisp—test by biting a piece.
8. Drizzle with the remaining 1 tbsp oil if the mixture looks dry, and cook for another minute to coat evenly.
9. Remove from heat and serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Last bite delivers a satisfying crunch from the bitter melon paired with fluffy eggs, all wrapped in a savory soy sauce glaze. Try it over steamed rice or with a side of sliced tomatoes for a fresh contrast—the slight bitterness mellows into a complex, umami-rich flavor that’s uniquely comforting.
Ginisang Ampalaya with Chicken
Often overlooked, bitter melon brings a unique earthy bitterness that pairs surprisingly well with savory chicken. Our version balances that bitterness with garlic, tomatoes, and soy sauce for a deeply satisfying Filipino stir-fry.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 medium bitter melons (about 1 lb total), seeded and thinly sliced
– 1 tbsp salt, for soaking bitter melon to reduce bitterness
– 2 tbsp vegetable oil, or any neutral oil
– 4 cloves garlic, minced
– 1 medium onion, diced
– 2 medium tomatoes, chopped
– 3 tbsp soy sauce, adjust to taste
– 1 cup water
– ½ tsp ground black pepper
Instructions
1. Place sliced bitter melon in a bowl, sprinkle with 1 tbsp salt, and toss to coat. Let sit for 10 minutes, then rinse thoroughly under cold water and squeeze out excess moisture to reduce bitterness.
2. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add chicken pieces and cook undisturbed for 3 minutes to brown one side, then stir and cook until no longer pink, about 5 minutes total. Remove chicken from skillet and set aside.
4. In the same skillet, add minced garlic and diced onion. Sauté for 2 minutes until fragrant and onion is translucent.
5. Add chopped tomatoes and cook for 3 minutes, mashing them slightly with your spoon to release juices.
6. Add rinsed bitter melon slices and stir-fry for 4 minutes until they begin to soften.
7. Return cooked chicken to the skillet, add 3 tbsp soy sauce, 1 cup water, and ½ tsp black pepper. Stir to combine.
8. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 8 minutes until bitter melon is tender but still slightly crisp.
9. Uncover, increase heat to medium-high, and cook for 2 more minutes to reduce the sauce slightly.
10. Remove from heat and serve immediately. Expect tender chicken and slightly crisp bitter melon in a savory, umami-rich sauce. Enjoy it over steamed rice, or try it with a fried egg on top for extra richness.
Filipino Bitter Melon and Pork Stew
Many home cooks overlook bitter melon, but this Filipino stew transforms its sharpness into a complex, savory depth. The pork adds richness that balances the vegetable’s distinct flavor, creating a comforting one-pot meal that’s surprisingly easy to make. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb pork shoulder, cut into 1-inch cubes
– 1 medium bitter melon, halved lengthwise, seeds scooped out, sliced into 1/4-inch half-moons (soak in salted water for 10 minutes to reduce bitterness, then drain)
– 1 medium onion, diced
– 4 cloves garlic, minced
– 2 tbsp vegetable oil (or any neutral oil)
– 1/4 cup soy sauce
– 1 tbsp oyster sauce
– 1 tsp ground black pepper
– 2 cups water
– 1 tsp salt (adjust to taste)
Instructions
1. Heat vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers, about 1 minute.
2. Add pork cubes and sear until browned on all sides, 5–7 minutes, stirring occasionally to prevent sticking.
3. Add diced onion and minced garlic to the pot, cooking until softened and fragrant, about 3 minutes.
4. Pour in soy sauce and oyster sauce, stirring to coat the pork and aromatics evenly.
5. Add ground black pepper and stir for 30 seconds to toast the spices lightly.
6. Pour in 2 cups of water and bring the mixture to a boil over high heat.
7. Reduce heat to low, cover the pot, and simmer for 30 minutes until the pork is tender and easily pierced with a fork.
8. Add the drained bitter melon slices and salt to the stew, stirring to combine.
9. Cover and simmer for an additional 10 minutes until the bitter melon is tender but still slightly crisp.
10. Check seasoning and adjust with more salt if needed, then remove from heat. Combining the pork’s savory juices with the bitter melon’s earthy notes yields a stew with a tender, melt-in-your-mouth texture and a balanced, umami-rich broth. Consider serving it over steamed jasmine rice to soak up the flavorful liquid, or pair it with a side of pickled vegetables for a contrasting crunch.
Ampalaya Salad with Salted Eggs
Ampalaya Salad with Salted Eggs brings a bold, bitter-savory punch to any table. Ampalaya, also known as bitter melon, is thinly sliced and soaked to mellow its sharpness, then tossed with creamy salted eggs and a bright dressing. This Filipino-inspired dish is a refreshing, textural side that balances bitterness with salty richness.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 2 medium ampalaya (bitter melon), about 1 lb total, sliced thin (soak in salted water to reduce bitterness)
– 3 salted eggs, peeled and chopped (available in Asian markets or make your own)
– 1 small red onion, thinly sliced (soak in ice water for 10 minutes to crisp)
– 1/4 cup white vinegar (or apple cider vinegar for a milder tang)
– 2 tbsp soy sauce (use low-sodium if preferred)
– 1 tbsp granulated sugar (adjust to balance bitterness)
– 1/4 tsp black pepper, freshly ground
– 1 tbsp neutral oil, like canola or vegetable oil (for a glossy finish)
Instructions
1. Cut each ampalaya in half lengthwise and scoop out the seeds and white pith with a spoon. Tip: Use a sharp knife for clean slices to avoid mushiness.
2. Slice the ampalaya into thin half-moons, about 1/8-inch thick, using a mandoline or knife for consistency.
3. Place the sliced ampalaya in a large bowl and cover with 4 cups of cold water mixed with 1 tbsp salt. Soak for 15 minutes to draw out bitterness, then drain and rinse thoroughly.
4. Squeeze the ampalaya slices gently with your hands to remove excess water, ensuring they stay crisp for the salad.
5. In a small bowl, whisk together 1/4 cup white vinegar, 2 tbsp soy sauce, 1 tbsp sugar, and 1/4 tsp black pepper until the sugar dissolves completely.
6. Add the drained ampalaya, chopped salted eggs, and sliced red onion to a large mixing bowl. Tip: Add the eggs last to prevent them from breaking too much during tossing.
7. Pour the dressing over the salad ingredients and toss gently with tongs or your hands to coat everything evenly.
8. Drizzle 1 tbsp neutral oil over the salad and toss once more for a glossy finish. Tip: Serve immediately to maintain the crisp texture of the vegetables.
Vibrant and crunchy, this salad offers a contrast of bitter ampalaya with the salty creaminess of eggs, all brightened by the tangy dressing. For a creative twist, serve it alongside grilled meats or as a topping for rice bowls to add a refreshing bite.
Bitter Melon in Filipino Coconut Curry
Grab your apron for a bold Filipino dish that turns bitter melon into a creamy, comforting curry. This recipe balances the vegetable’s distinct bitterness with rich coconut milk and aromatic spices. You’ll get a satisfying meal that’s both unique and approachable.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 medium bitter melons (about 1 lb total), seeded and sliced ¼-inch thick
– 1 tbsp vegetable oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp curry powder
– 1 can (13.5 oz) full-fat coconut milk, shaken well
– 1 cup chicken broth (or vegetable broth for a vegetarian version)
– 1 tbsp fish sauce (or soy sauce for a vegetarian option)
– ½ tsp salt
– ¼ tsp black pepper
– 1 red bell pepper, sliced into strips
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (optional, omit for vegetarian)
– ¼ cup fresh cilantro, chopped (for garnish)
Instructions
1. Place sliced bitter melon in a bowl and sprinkle with 1 tsp salt. Let sit for 10 minutes, then rinse and pat dry—this reduces bitterness.
2. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering.
3. Add diced onion and cook for 3–4 minutes, stirring frequently, until softened and translucent.
4. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
5. If using chicken, add chicken pieces and cook for 5–6 minutes, turning occasionally, until browned on all sides.
6. Stir in curry powder and cook for 30 seconds to toast the spices.
7. Pour in coconut milk and chicken broth, scraping the bottom of the pan to release any browned bits.
8. Add fish sauce, salt, and black pepper, stirring to combine.
9. Bring the mixture to a simmer, then reduce heat to medium-low.
10. Add prepared bitter melon and sliced red bell pepper to the skillet.
11. Cover and cook for 12–15 minutes, stirring occasionally, until vegetables are tender but still slightly crisp.
12. Taste and adjust seasoning if needed—add more salt or fish sauce for depth.
13. Remove from heat and stir in half of the chopped cilantro.
14. Serve immediately, garnished with remaining cilantro.
Keep leftovers refrigerated for up to 3 days; the flavors deepen overnight. This curry offers a creamy texture with tender-crisp vegetables and a complex balance of bitter, savory, and aromatic notes. Try it over steamed jasmine rice or with crusty bread to soak up the rich sauce.
Stuffed Bitter Melon with Ground Pork
Cooking bitter melon might seem intimidating, but this stuffed version transforms its sharpness into a savory delight. The ground pork filling balances the bitterness perfectly, creating a comforting dish that’s surprisingly easy to make at home. You’ll need about 30 minutes of active prep and cooking time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 2 medium bitter melons (about 1 lb total)
– 1 lb ground pork
– 2 tbsp soy sauce
– 1 tbsp oyster sauce (or substitute with more soy sauce)
– 1 tsp sugar
– 2 cloves garlic, minced
– 1 tbsp vegetable oil (or any neutral oil)
– 1/2 cup water
– 1 green onion, thinly sliced (for garnish)
Instructions
1. Cut each bitter melon in half lengthwise and scoop out the seeds and white pith with a spoon.
2. Bring a pot of water to a boil and blanch the bitter melon halves for 2 minutes to reduce bitterness, then drain and set aside.
3. In a bowl, combine ground pork, soy sauce, oyster sauce, sugar, and minced garlic; mix thoroughly until well-incorporated.
4. Stuff each bitter melon half firmly with the pork mixture, pressing it into the cavities.
5. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
6. Place stuffed bitter melon halves in the skillet, stuffing-side down, and cook for 3-4 minutes until golden brown.
7. Flip the bitter melon halves carefully using tongs and cook the other side for another 3-4 minutes.
8. Pour 1/2 cup water into the skillet, reduce heat to medium-low, cover, and simmer for 8 minutes until pork is cooked through.
9. Remove lid and increase heat to medium-high; cook for 2 more minutes to reduce any remaining liquid.
10. Transfer stuffed bitter melon to a serving plate and garnish with sliced green onion.
Perfectly cooked, the bitter melon softens to a tender bite while retaining a slight crispness. The savory pork filling absorbs the melon’s unique flavor, resulting in a harmonious balance that’s both hearty and refreshing. Serve it over steamed rice to soak up the juices, or pair it with a simple cucumber salad for a complete meal.
Ampalaya Con Carne with Onions and Tomatoes
Never let bitter melon intimidate you—this Filipino-inspired stir-fry transforms it into a savory, satisfying dish. Ampalaya con carne balances the vegetable’s distinct bitterness with savory beef and bright tomatoes for a quick weeknight meal that’s packed with flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 large ampalaya (bitter melon), about 12 oz, sliced thin
– 1 lb beef sirloin, sliced into thin strips
– 1 medium yellow onion, sliced
– 2 medium tomatoes, chopped
– 3 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tbsp cooking oil, or any neutral oil
– ½ tsp salt, adjust to taste
– ¼ tsp black pepper
– 1 cup water
Instructions
1. Slice the ampalaya in half lengthwise and scoop out the seeds and white pith with a spoon to reduce bitterness.
2. Cut the ampalaya into thin half-moon slices, about ¼-inch thick.
3. Place the sliced ampalaya in a bowl and sprinkle with ½ tsp salt, then toss to coat evenly.
4. Let the ampalaya sit for 10 minutes to draw out bitter juices, then rinse under cold water and squeeze dry with your hands.
5. Heat 1 tbsp cooking oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
6. Add the beef strips and cook for 3–4 minutes, stirring occasionally, until browned on all sides but not fully cooked through.
7. Remove the beef from the skillet and set aside on a plate, leaving any juices in the pan.
8. In the same skillet, add the minced garlic and sliced onion, and cook for 2 minutes until fragrant and slightly softened.
9. Add the chopped tomatoes and cook for another 3 minutes until they start to break down and release their juices.
10. Return the beef and any accumulated juices to the skillet, stirring to combine with the vegetables.
11. Pour in 1 cup water, 2 tbsp soy sauce, and 1 tbsp oyster sauce, stirring well to mix.
12. Bring the mixture to a simmer, then reduce heat to medium and cook uncovered for 5 minutes to allow flavors to meld.
13. Add the prepared ampalaya slices to the skillet, stirring to coat them in the sauce.
14. Cook for an additional 5–7 minutes, stirring occasionally, until the ampalaya is tender but still slightly crisp and the sauce has thickened slightly.
15. Season with ¼ tsp black pepper, then taste and adjust salt if needed, keeping in mind the soy sauce is already salty.
16. Remove from heat and serve immediately.
Keep the ampalaya slightly crisp for a pleasant texture contrast with the tender beef. The savory sauce, enriched with soy and oyster sauce, mellows the bitterness into a deep, umami flavor. Serve it over steamed jasmine rice or with a side of fried eggs for a hearty, complete meal.
Filipino Bitter Melon and Shrimp Stir-fry
Even the most adventurous home cooks might hesitate at bitter melon, but this Filipino stir-fry transforms its sharpness into a savory, balanced dish. Quick and packed with umami, it’s a weeknight winner that pairs shrimp’s sweetness with the vegetable’s unique bite. You’ll need just a few pantry staples to make it shine.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 large bitter melon, sliced into thin half-moons (soak in salted water for 10 minutes to reduce bitterness)
– 1 lb medium shrimp, peeled and deveined (pat dry with paper towels for better searing)
– 2 tbsp vegetable oil, or any neutral oil
– 4 cloves garlic, minced
– 1 medium onion, thinly sliced
– 2 tbsp soy sauce
– 1 tbsp oyster sauce
– 1/2 tsp black pepper
– 1/4 cup water
Instructions
1. Soak bitter melon slices in a bowl of salted water for 10 minutes, then drain and squeeze out excess liquid to mellow the bitterness.
2. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque; transfer to a plate.
4. In the same skillet, add garlic and onion, stirring constantly for 1-2 minutes until fragrant and softened.
5. Add drained bitter melon and stir-fry for 3-4 minutes until slightly tender but still crisp.
6. Pour in soy sauce, oyster sauce, black pepper, and water, scraping up any browned bits from the bottom.
7. Return shrimp to the skillet and toss everything together for 1-2 minutes until heated through and coated in sauce.
8. Remove from heat and serve immediately.
Ready in minutes, this stir-fry offers a satisfying crunch from the melon against tender shrimp, all coated in a salty-sweet sauce. For a creative twist, serve it over steamed jasmine rice or with a side of sliced tomatoes to cut through the richness, making each bite vibrant and complete.
Ampalaya and Tofu in Black Bean Sauce
Zesty and bitter ampalaya meets savory tofu in this quick stir-fry. The black bean sauce adds a deep, umami punch that balances the bitterness perfectly. It’s a healthy, protein-packed dish ready in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 medium ampalaya (bitter melon), sliced thin (soak in salted water for 10 minutes to reduce bitterness)
– 14 oz firm tofu, pressed and cubed (pat dry for better browning)
– 2 tbsp vegetable oil, or any neutral oil
– 3 cloves garlic, minced
– 1 tbsp ginger, minced
– 3 tbsp black bean sauce (available in Asian grocery stores)
– 1 tbsp soy sauce
– 1 tsp sugar
– ½ cup water
– 2 green onions, sliced (for garnish)
Instructions
1. Soak the sliced ampalaya in salted water for 10 minutes, then drain and pat dry to remove excess bitterness.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add the tofu cubes in a single layer and cook for 3-4 minutes per side until golden brown and crispy, flipping once. Tip: Avoid overcrowding the pan to ensure even browning.
4. Remove tofu from the skillet and set aside on a plate.
5. Add the remaining 1 tbsp oil to the same skillet and heat for 30 seconds.
6. Add the minced garlic and ginger, stirring constantly for 30 seconds until fragrant but not browned.
7. Add the drained ampalaya slices and stir-fry for 2-3 minutes until slightly softened but still crisp.
8. Stir in the black bean sauce, soy sauce, sugar, and water, mixing well to coat the ampalaya.
9. Return the tofu to the skillet and toss gently to combine with the sauce and ampalaya.
10. Cook for 2-3 more minutes until the sauce thickens slightly and everything is heated through. Tip: If the sauce is too thick, add a splash more water; if too thin, cook for an extra minute.
11. Remove from heat and garnish with sliced green onions. Tip: Serve immediately for the best texture, as the tofu can soften if left sitting.
Plating this dish highlights its contrasting textures: the crispy tofu against the tender-crisp ampalaya. The black bean sauce lends a salty, fermented depth that mellows the bitterness beautifully. Try it over steamed jasmine rice or with a side of pickled vegetables for a complete meal.
Ginisang Ampalaya with Sardines
Ditch the bland weeknight dinners with this Filipino classic that transforms bitter melon into a savory, satisfying meal. Ginisang Ampalaya with Sardines combines the distinct bite of ampalaya with the rich umami of canned sardines in a quick, one-pan dish. It’s a budget-friendly powerhouse ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 large ampalaya (bitter melon), about 12 oz, sliced thin
– 1 (15 oz) can sardines in tomato sauce, undrained
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 tbsp cooking oil, or any neutral oil
– 1 cup water
– 1 tsp salt, adjust based on sardine saltiness
– 1/2 tsp ground black pepper
Instructions
1. Slice the ampalaya in half lengthwise and scoop out the white pith and seeds with a spoon to reduce bitterness.
2. Cut the ampalaya into thin, 1/4-inch slices.
3. Place the sliced ampalaya in a bowl and toss with 1 tsp of salt. Let it sit for 5 minutes, then rinse thoroughly under cold water and squeeze dry—this step mellows the bitter flavor.
4. Heat 2 tbsp of oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
5. Add the diced onion and cook, stirring frequently, for 3 minutes until translucent.
6. Add the minced garlic and cook for 1 more minute until fragrant, being careful not to burn it.
7. Add the rinsed and dried ampalaya slices to the skillet. Stir-fry for 3 minutes until they start to soften and turn bright green.
8. Pour in the entire can of sardines with its tomato sauce, breaking the sardines into chunks with your spoon.
9. Add 1 cup of water and 1/2 tsp of black pepper. Stir to combine all ingredients.
10. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer uncovered for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
11. Taste and adjust seasoning with additional salt only if needed, as the sardines are already salty.
12. Remove from heat and serve immediately.
Layers of tender ampalaya soak up the savory tomato-sardine sauce, creating a dish with a pleasant, slightly bitter edge balanced by rich umami. Serve it hot over a mound of steamed jasmine rice for a complete meal, or spoon it into lettuce cups for a low-carb twist. The leftovers taste even better the next day as the flavors continue to develop.
Filipino Bitter Melon Soup with Miso
Bitter melon’s sharp bite meets savory miso in this comforting Filipino soup. It’s a quick, one-pot meal that balances earthy, bitter, and umami flavors. Ready in under 30 minutes, it’s perfect for a busy weeknight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 large bitter melon (about 12 oz), halved lengthwise, seeds and white pith scooped out, sliced into 1/4-inch half-moons
– 1 tbsp vegetable oil (or any neutral oil)
– 1 small yellow onion, diced
– 3 cloves garlic, minced
– 6 cups low-sodium chicken broth (or vegetable broth for a vegan version)
– 1/4 cup white miso paste (adjust to taste)
– 8 oz firm tofu, cut into 1/2-inch cubes
– 2 tbsp fish sauce (optional; omit for vegan)
– 2 green onions, thinly sliced
– Freshly ground black pepper
Instructions
1. Heat vegetable oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add diced onion and cook, stirring occasionally, until softened and translucent, about 3–4 minutes.
3. Add minced garlic and cook, stirring constantly, until fragrant, about 30 seconds—watch closely to prevent burning.
4. Add sliced bitter melon to the pot and stir to coat with oil; cook for 2 minutes to slightly soften the edges.
5. Pour in chicken broth and bring to a boil over high heat.
6. Reduce heat to medium-low, cover the pot, and simmer for 10 minutes until the bitter melon is tender but still has a slight crunch.
7. In a small bowl, whisk miso paste with 1/2 cup of the hot broth until smooth to prevent clumping, then stir it back into the pot.
8. Add tofu cubes and fish sauce (if using); simmer uncovered for 5 minutes to heat through without boiling, which can break down the miso flavor.
9. Remove from heat and stir in sliced green onions.
10. Season with black pepper to taste—salt is usually unnecessary due to the miso and broth.
Earthy miso mellows the bitter melon’s sharpness, creating a savory, brothy soup with tender tofu and crisp vegetable bits. Serve it hot with steamed rice to soak up the flavorful broth, or add a squeeze of lime for a bright, tangy twist.
Grilled Bitter Melon with Filipino Vinegar Dressing
Bitter melon isn’t just for stir-fries. Grilling it transforms its sharp bite into a smoky, tender delight, especially when paired with a bright Filipino vinegar dressing. This simple side dish cuts through rich meals perfectly.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 2 medium bitter melons (about 1 lb total), halved and seeded
– 2 tbsp neutral oil (like vegetable or canola oil), for brushing
– 1/2 tsp kosher salt
– 1/4 cup cane vinegar (or substitute with white vinegar mixed with 1 tsp sugar)
– 2 tbsp soy sauce
– 1 tbsp water
– 1 small shallot (about 2 tbsp), finely minced
– 2 cloves garlic, finely minced
– 1/4 tsp freshly ground black pepper
Instructions
1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. Brush the cut sides of the bitter melon halves lightly with the neutral oil.
3. Place the bitter melon halves cut-side down on the preheated grill.
4. Grill for 4-5 minutes without moving, until deep grill marks form and the edges begin to soften.
5. Flip the bitter melon halves using tongs.
6. Grill for another 4-5 minutes on the skin side until the flesh is tender when pierced with a fork.
7. Transfer the grilled bitter melon to a cutting board and let it rest for 2 minutes. Tip: Resting allows the juices to redistribute.
8. While the melon rests, combine the cane vinegar, soy sauce, water, minced shallot, minced garlic, and black pepper in a small bowl. Whisk thoroughly.
9. Slice the rested bitter melon halves crosswise into 1/2-inch thick half-moons.
10. Arrange the sliced bitter melon on a serving platter.
11. Sprinkle the sliced bitter melon evenly with the kosher salt.
12. Drizzle the prepared vinegar dressing generously over the top. Tip: For best flavor, dress just before serving to keep the melon crisp.
13. Serve immediately. Tip: The dressing can be made ahead and refrigerated for up to 3 days.
Oven-roasting is an alternative if grilling isn’t an option. The texture becomes wonderfully tender with slightly crispy, caramelized edges from the grill marks. The dressing’s sharp acidity beautifully balances the melon’s inherent bitterness, making it a perfect accompaniment to grilled meats or as part of a vegetable platter.
Filipino Bitter Melon and Mushroom Adobo
Zesty yet earthy, this Filipino Bitter Melon and Mushroom Adobo transforms a classic with a veggie-forward twist. Bitter melon’s sharp bite mellows in a savory soy-vinegar braise, while mushrooms add meaty depth. It’s a quick, one-pan dish that balances bold flavors with minimal fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 medium bitter melon (about 8 oz), halved lengthwise, seeds scooped out, sliced into ½-inch half-moons (soak in salted water for 10 minutes to reduce bitterness)
– 8 oz cremini mushrooms, sliced (or any firm mushroom like shiitake)
– 1 medium yellow onion, thinly sliced
– 4 cloves garlic, minced
– 3 tbsp vegetable oil (or any neutral oil)
– ½ cup soy sauce (use low-sodium if preferred)
– ½ cup white vinegar
– 1 cup water
– 1 tsp whole black peppercorns
– 2 bay leaves
Instructions
1. Drain the soaked bitter melon slices and pat them dry with paper towels.
2. Heat 2 tbsp vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 1 minute.
3. Add the bitter melon slices in a single layer and cook until lightly browned on both sides, 3–4 minutes per side; remove and set aside on a plate.
4. In the same skillet, add the remaining 1 tbsp oil and sauté the sliced onions until translucent, 2–3 minutes.
5. Add the minced garlic and cook until fragrant, 30 seconds, stirring constantly to prevent burning.
6. Stir in the sliced mushrooms and cook until they release their liquid and begin to brown, 4–5 minutes.
7. Pour in the soy sauce, white vinegar, and water, then add the black peppercorns and bay leaves.
8. Bring the mixture to a boil over high heat, then reduce to a simmer and let it bubble gently for 5 minutes to meld flavors.
9. Return the browned bitter melon to the skillet, submerging it in the liquid.
10. Cover the skillet and simmer on low heat for 10 minutes, or until the bitter melon is tender but still slightly crisp.
11. Uncover and increase heat to medium to reduce the sauce by half, 3–4 minutes, until it coats the back of a spoon.
12. Remove from heat and discard the bay leaves.
Firm yet tender, the bitter melon retains a pleasant bite while soaking up the tangy, umami-rich sauce. Serve it hot over steamed jasmine rice to balance the sharpness, or pair with grilled tofu for a hearty vegan meal. Leftovers deepen in flavor overnight, making it an ideal make-ahead dish.
Conclusion
Whether you’re a bitter melon enthusiast or a curious newcomer, these 27 Filipino-style recipes offer a delicious gateway to exploring this unique vegetable. We hope you find a new favorite dish to add to your table! Give one a try this week, then drop a comment below to tell us which recipe you loved. Don’t forget to share your kitchen adventures by pinning this article on Pinterest. Happy cooking!
